Learn how to make delicious Carrot Rice, which happens to be vegan, vegetarian, and gluten-free!
Total Time
55min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
6
Ingredients
•
1 1/2
Tbsp
Olive Oil
•
1
bunch
Scallions
, roughly chopped
•
1
clove
Garlic
, roughly chopped
•
3
sprigs
Fresh Thyme
•
2
Pimiento Peppers
, finely chopped
•
1
Large
Carrot
, shredded
•
1/2
tsp
Salt
•
1
Tbsp
Chopped
Fresh Parsley
•
2
cups
Mahatma® 100% Whole Grain Brown Rice
, parboiled
•
3 1/2
cups
Vegetable Stock
•
1
pinch
Saffron Threads
•
1
Scotch Bonnet Pepper
Cooking Instructions
1.
In a deep pan over low heat, add Olive Oil (1 1/2 Tbsp), Scallions (1 bunch), Garlic (1 clove), Fresh Thyme (3 sprigs), and Pimiento Peppers (2) and stir for 30 seconds.
2.
Next, add the Carrot (1), Salt (1/2 tsp) and Fresh Parsley (1 Tbsp). Keep stirring for another 2 minutes.
3.
Add in the Mahatma® 100% Whole Grain Brown Rice (2 cups), stir and mix everything well. Then pour in the Vegetable Stock (3 1/2 cups) and add Saffron Threads (1 pinch), bring it up to a boil.
4.
Add in a Scotch Bonnet Pepper (1), place the lid on and let it simmer for 20-25 minutes.
5.
Turn off the stove, remove the scotch bonnet pepper, place the lid back on and let it sit for another 10 minutes.
6.
Using a fork, fluff up the rice then serve.
Author's Notes
For kid-friendly rice, leave out the scotch bonnet.
Nutrition Per Serving
CALORIES
105
FAT
4.6 g
PROTEIN
1.8 g
CARBS
14.8 g
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